Vegan pavlovas

Vegan meringues are easy to make and require little hands on time. These contain relatively cheap ingredients so you can make them all the time.

Each serving provides 163 kcal, 1.5g protein, 13g carbohydrates (of which 12g sugars), 12g fat (of which 10g saturates), 0.7g fibre and trace salt.(By Matt Pritchard)

Ingredients

For the meringues

100ml/3½fl oz liquid from canned chickpeas (aquafaba), chilled
¼ tsp cream of tartar
100g/3½oz caster sugar
1 tbsp lemon juice
1 tsp vanilla bean paste
drop of red food colouring (optional)

For the topping

coconut cream (readymade or refrigerate a 400ml can of full-fat coconut milk overnight, then carefully scoop out the thick, white cream from the top, reserving the coconut water for another time), chilled
3 tbsp agave syrup
½ tsp vanilla bean paste
small punnet of strawberries, halved (optional)
handful of passion fruit, halved (optional)

Method

Preheat the oven to 100C/80C Fan/Gas ¼. Line a large baking sheet with baking paper.
To make the meringues, put a large bowl into the freezer. When it is very cold, pour the aquafaba into the bowl and add the cream of tartar. Whisk using an electric whisk with a balloon attachment for 2 minutes. Slowly begin to add the caster sugar a spoonful at a time, whilst continually mixing on a medium speed. Add the lemon juice and vanilla bean paste and whisk on full speed for at least 8 minutes, until the mixture has more than doubled in volume and holds stiff peaks. You should be able to hold the bowl upside down without it tipping out.
Stir in the food colouring, if using, until swirled into the mixture.
Use the chickpea can to draw circles onto the baking paper. Pack the meringue mixture into a piping bag and pipe into the middle of each circle until it gets close to the edges. Put the baking tray in the oven straight away and bake for 2 hours. Leave the meringues to cool on the baking sheet.
To make the topping, put the coconut cream into a chilled bowl and whisk until fluffy. Add the agave syrup and vanilla bean paste, and whisk again for 1 minute to incorporate. Use immediately or store in a lidded container the fridge.
When ready to serve, spoon the coconut cream over each meringue, then top with strawberries and squeeze over passionfruit, if using.

https://www.bbc.com/food/recipes/vegan_meringues_28772

Comments

Turkish flatbread with minced beef, herbs and spices

Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...

Lighter creamy mushrooms on toast

Lighter creamy mushrooms on toast So creamy and luxurious you'll never realise this breakfast is only 200 kcal and counts as one of your five-a-day. Each serving provides 200 kcal, 17g protein, 14g carbohydrate (of which 3g sugars), 8g fat (of which 3g saturates), 3g fibre and 1.4g salt. Ingredients 1 tsp rapeseed oil 80g/3oz button mushrooms, roughly chopped 32g/1oz reduced-fat smoked baco n medallion, roughly chopped, 2 spring onions, thinly sliced 1 garlic clove, finely chopped ½ small lemon, juice only 1 level tbsp half-fat crème fraîche 30g/1oz slice wholemeal or granary bread salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) Method Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked...

Vegetarian lentil cottage pie

Vegetarian lentil cottage pie This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Ingredients For the cauliflower 1 cauliflower head, cut into florets 240g/9oz green beans, halved 1 tbsp vegetable oil salt and freshly ground black pepper For the cottage pie 1 tbsp vegetable oil 4 celery sticks, finely chopped 250g/9oz swede, peeled and grated 8 carrots, peeled and grated 1 tbsp dried mixed herbs 3 tbsp tomato purée 3 x 400g tins green lentils, drained and rinsed 1 reduced salt vegetable stock cube 500ml/18fl oz boiling water pinches freshly grated nutmeg 600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz butter salt and freshly ground black pepper Recipe tips Method Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place...

Masak Masak Ala Emak

Search This Blog